Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by diÄerent methods in comparison to expressible moisture

By Jonsson, Sigurgisladottir, Hafsteinsson, Kristbergsson. 2001

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Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes (2010, background): “Textural differences occurred between and within species due to differences in protein structure as muscle fiber diameter and chemical contents and measurement methods (Jonsson et al., 2001).”
Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets (2010, background): “The firmness (N) of the fillets was established between 11.90 and 14.20 N. Similar firmness values have been reported in literature on salmon fillets (Gallart-Jornet et al. 2007; Jonsson et al. 2001; Sigurgisladottir et al. 1999).”